Blueberry Cake Donuts
User Reviews
5
Blueberry Cake Donuts
Description
This recipe blends sifted cake flour, sugar, baking powder, and lemon zest to form the dry base for the donut batter. Wet ingredients including melted butter, eggs, and buttermilk are combined separately before mixing gently with the dry ingredients and frozen blueberries to avoid overworking the batter. The batter is piped into greased donut pans, filling them about two-thirds full to allow for a proper rise without overflow. Baking at 425°F yields golden, moist donuts in about 5-7 minutes.
The donuts are cooled thoroughly before being dipped in a smooth vanilla glaze made from powdered sugar, milk, and vanilla extract, forming a thin sweet coating that sets quickly. The blueberries provide fresh bursts of flavor and visual contrast against the pale cake base, accented by the lemon zest that adds brightness.
These baked donuts require no frying, simplifying preparation while delivering soft, cakey texture ideal as a breakfast or snack. The recipe advises on storage and freezing options to maintain freshness, and usage of a piping bag ensures uniform donut shapes and even baking.
Good quality non-stick donut pans facilitate easy removal, and care in mixing only until just combined prevents tough donuts. Overfilling or overmixing can affect texture and shape, so attention to these details helps achieve consistent results.
Ingredients
- 230 grams cake flour sifted, can use all-purpose flour
- 150 grams sugar caster or superfine sugar
- 2 teaspoon baking powder
- 150 grams blueberries
- 1 lemon zest only
Wet Ingredients:
- 170 ml buttermilk
- 2 egg
- 30 grams butter melted
For the Vanilla Glaze:
- 130 grams powdered sugar
- ½ tsp vanilla extract
- 2 tablespoon milk
Instructions
- Preheat your oven to 220°C / 425°F. Spray or grease the donut pan. In a medium bowl, combine the sifted cake flour, sugar, baking powder and lemon zest and stir to combine.
- In a separate bowl or jug, whisk the melted butter, eggs and buttermilk.
- Combine the flour mixture with the wet ingredients and the blueberries and stir until just combined. And make sure there are no visible lumps of flour.
- Place a piping bag over a tall glass and spoon the donut batter into the bag.
- Carefully pipe the batter into the pre-oiled pan. Fill the moulds until just under full. Do not fill to the top as they will rise quite a lot. Bake for 5-7 minutes until golden brown, and then let them cool on a wire rack.
- Combine the powdered sugar, milk and vanilla and mix until you form a glaze.
- To ice, the donuts, dip into the glaze and allow the glaze to set before serving.
Notes
- Use quality non-stick donut pans to ensure easy removal and well-formed donuts.
- Frozen blueberries can be added directly to prevent the batter from turning purple.
- Fill donut cavities about two-thirds full to allow for rise without overflow.
- Mix batter gently until just combined to keep donuts tender and cakey.
- Let donuts cool completely before glazing to prevent the glaze from melting off.
- Store donuts in an airtight container: up to 2 days at room temperature, 5 days refrigerated, or freeze unglazed for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 209kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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